Simon Butcher

Toblerone Cheesecake

Posted
Comments 14

Many people have asked me to make my version of a Toblerone Cheesecake recipe public. I like keeping recipes quiet, but too many people have asked. My version requires no baking - you just pop it in the fridge once you're done.

Most people are suspicious of a chocolate cheesecake because they usually picture Cadbury's mixed with cheddar. That's a revolting prospect, I agree. Instead, this cake has a rich, creamy flavour that's always proven popular.

Or maybe people were just being too polite.

You'll need (serves 4-10 people):

  • A fridge
  • A cake tin
    Here I'm using a tin around 20cm (8") in diameter
  • 225g (8℥) of Toblerone chocolate
    This is normally 3 standard bars of 75g (2½℥).
  • 500g (18℥) of cream cheese
    I recommend plain old Philadelphia, but I've also used locally made variants which have turned out fine.
  • Half a metric cup of castor sugar (super-fine sugar; about 100g/3½℥)
  • Half a metric cup of thickened cream (about 110g/4℥)
    In the UK, you'll find this called whipping cream, and in the USA as light whipping cream, but either way it should contain about 35% milk fat.
  • Half a metric cup of butter (about 120g/4℥)
  • 250g (9℥) of sweet, plain, chocolate biscuit
    Personally, Arnott's Choc Ripple biscuits are perfect, but you can use any plain sweet biscuits if you're stuck.
  • 10mℓ (⅓fl℥) of Vanilla extract
    If you can only find synthetic vanilla essence, don't bother.

What to do:

  1. Using a blender (or a Vitamiser if you're old-fashioned), crush your biscuits down to a grain texture
  2. Melt the butter into the crushed biscuit. To do this easily, without burning the butter, it's easier to use a microwave, so long as you're careful not to boil the butter.
  3. While the biscuit and butter mix is warm, use it to create a biscuit base within your cake tin. Make sure the bottom and sides of the tin are evenly covered, with the bottom being slightly thicker if possible.
  4. Once the biscuit base is done, put it in the fridge to congeal.
  5. Mix the cream cheese, thickened cream, caster sugar, and vanilla extract together in a bowl until it is a consistent mixture.
  6. Melt the Toblerone chocolate, making sure it's quite hot but not boiling or burning. You can use a double-boiler, or cheat by melting it in a microwave carefully and in small steps. If you use the microwave, make sure you stir the chocolate often.
  7. Quickly mix the chocolate into the mixture, but don't whip the mixture to avoid trapping bubbles of air. Mix until the mixture is consistent.
  8. Pour the mixture into the cake tin. You can shake the tin (sliding it back and forth on a kitchen bench) and tap it lightly to help settle and level the mixture.
  9. Put the cake in the fridge for around 24 hours to let it set properly.

And there you have it; Serve the cake slightly chilled and in small slices to avoid chocolate overdose!

If you liked this recipe, please leave a comment!


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Comments

  1. the one you made for my birthday was lovely :) btw.. I'm moving ;)

  2. I have just completed making this with my daughter and it was so simple. I am going to decorate with thickened cream and a crumbled crunchie bar. Can hardly wait to eat it. Thanks

  3. Thanks for posting this recipe. I have just one query.. you list vanilla extract in the ingredients but then don't mention where to use it in the recipe? Can you clarify where to use it please?

  4. (Author)

    Hi Stephen, Woops - You're quite right, I completely forgot! I prefer to add it in when mixing the cream cheese, thickened cream and sugar, and usually I'm somewhat liberal but it depends how sweet you want the cake to taste. I've updated the article, and thanks for letting me know! Enjoy the cake! - Simon

  5. I haven't had one of these in my fridge for a while now, think i might just have to go make one. :) (will try smaller individual portions tho, otherwise it's way to dangerous.)

  6. I've tried several different cheesecake recipies, including this one, and my cake mixture never seems to set firm, but always remains quite runny. Not in the sense that its a liquid, but just a very unfirm gloop. Do you have any idea what I could be doing wrong? I had white chocolate toblerone cheesecake at a restuarant in Milton Keynes some years ago and had been looking everywhere to find a decent recipe for it until I found yours. Thanks! :)

  7. (Author)

    Hi Karl, Thanks for the comments! This cheesecake recipe relies mostly on the chocolate setting while it cools in the fridge. The consistency in the end is somewhat like peanut butter. If you buy cream cheese from a deli, sometimes it's a little watery and the excess liquid will need to be drained first (but this will usually make a very nice cake). You could also try a thicker cream and see if it sets harder, but this might change the flavour slightly, so you'll have to taste it as you mix it. White chocolate cheese cakes generally set lighter than dark chocolate would, so this could also be an explanation. Cheers, - Simon

  8. Thank you, thank you, thank you!!! A friend of mine made this for me years ago and I've searched everywhere for a decent reciepe......and I've now found it! Plus as I'm pregnant and can't eat most cheesecakes due to them using unpasturised cream cheese, this is perfect! I've never made cheesecake before as I always thought it looked way too hard but this was so easy and fun too (especially licking the spoon when I'd done) I'm just waiting for it to set so fingers crossed! But thanks for a fab recipe and some really easy to follow instructions xx

  9. (Author)

    Licking the spoon is the best part of making any cake - I'm glad you enjoyed it Kerry! :)

  10. This is the third time Ive made this cheesecake using ur recipe and it always gets good comments. My brother who is a big fan only lets me come to his house for a barbeque if I promise to bring that 'toblerone cheesecake' you made before. Thanks for the easy and delicious recipe.

  11. Well Simon, now that is what I call a cheesecke, it was delicious, forgot to use the vanilla extract but it was still divine, Have added it to my top ten list. The only downside was waiting for it to set, I just had to settle for licking the bowl while I waited!

  12. i have made this cake twice now for christmas desert and all my family adore it thanks for a fab recipe

  13. Fantastic recepie .thank you for sharing it with everyone .looking forward to eating it .

  14. Thanks for sharing this recipe. I have tried it several times and each time my guests love it. I have searched for other recipes for it but I find your recipe very simple and the tips are very helpful especially for the local ingredients which can be used and what to do or not do for a successful outcome. Thanks again Simon.

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